Meringue Cookie Cupcakes

These baked meringue cookies are crisp and sweet that can be eaten alone or as toppers to these miniature chocolate cupcakes dipped in chocolate ganache swirled with sparkly sugar. For halloween, these cute little scary treats get edible black beads to resemble ghosts.

In a heatproof bowl or the bowl of your stand mixer, combine egg whites and sugar with a whisk.

Over a pot of simmering water (water should not be touching the bottom of the bowl), place the bowl and continue to stir until sugar dissolves and to prevent the egg whites from cooking. The mixture should feel warm to touch after about 3 minutes.

Test by rubbing between your fingertips. It should feel warm, smooth and not gritty.

Take the bowl out of the pot. Add salt, cream of tartar and vanilla.

With the whisk attachment of your mixer, beat on medium-high speed until it forms glossy stiff peaks, about 6-8 minutes.

Fill a pastry bag and snip the end off to create about 1/2 inch hole.

Secure the parchment paper onto the baking sheet by applying a dab of meringue on all corners.

Pipe circular shapes, about an inch in diameter and 2 inches in height.

Apply less pressure as you reach the top and swirl the tip off in a circular motion to release.

Apply the ‘eyes’ with edible black beads or mini chocolate morsels. If using black dye, apply after baking.

Bake it in the oven until crisp for 1 1/2 – 1 3/4 hr. The outside of the meringue cookies should be dry.

Turn off the heat, leave the door ajar for hours or overnight until completely dry.

Note:

If you are making standard size cupcakes, pipe the meringues slightly bigger in diameter.

Store in an airtight container or serve right away when placed on top of the cupcakes. Humidity and moisture can easily ruin the meringues by making it soggy and chewy. If this happens, place the meringues back in the oven at 175 degrees F, leave the oven door ajar until completely dry and crispy again, after an hour or so.

Line three 24-cup mini or two 12-cup standard muffin pans with liners.

If buttermilk is unavailable, start by making your own. Combine a scant cup of milk with a tablespoon of vinegar (white or cider) or lemon juice. Stir and leave it for at least 5 minutes or when it starts to curdle.

In a bowl, combine the hot brewed coffee and semi-sweet chocolate. You want to start dissolving the chocolate in the coffee. Mix well and set aside.

Dip the top of the cupcake in ganache, then decorate the sides by dipping in sugar.

Refrigerate for an hour or so.

Top with meringue cookies right before serving.

Meringue Cookie Cupcakes

Author: www.eatdrinkbinge.com

These baked meringue cookies are crisp and sweet that can be eaten alone or as toppers to these miniature chocolate cupcakes dipped in chocolate ganache swirled with sparkly sugar. For halloween, these cute little scary treats get edible black beads to resemble ghosts.

In a heatproof bowl or the bowl of your stand mixer, combine egg whites and sugar with a whisk.

Over a pot of simmering water (water should not be touching the bottom of the bowl), place the bowl and continue to stir until sugar dissolves and to prevent the egg whites from cooking. The mixture should feel warm to touch after about 3 minutes. Test by rubbing between your fingertips. It should feel warm, smooth and not gritty.

Take the bowl out of the pot. Add salt, cream of tartar and vanilla.

With the whisk attachment of your mixer, beat on medium-high speed until it forms glossy stiff peaks, about 6-8 minutes.

Fill a pastry bag and snip the end off to create about 1/2 inch hole.

Secure the parchment paper onto the baking sheet by applying a dab of meringue on all corners.

Pipe circular shapes, about an inch in diameter and 2 inches in height.

Apply less pressure as you reach the top and swirl the tip off in a circular motion to release.

Apply the ‘eyes’ with edible black beads or mini chocolate morsels. If using black dye, apply after baking.

Bake it in the oven until crisp for 1 1/2 – 1 3/4 hr. The outside of the meringue cookies should be dry.

Turn off the heat, leave the door ajar for hours or overnight until completely dry.

For the chocolate cake

Preheat the oven to 350 degrees F.

Line three 24-cup mini or two 12-cup standard muffin pans with liners.

If buttermilk is unavailable, start by making your own.

Combine a scant cup of milk with a tablespoon of vinegar (white or cider) or lemon juice. Stir and leave it for at least 5 minutes or when it starts to curdle.

In a bowl, combine the hot brewed coffee and semi-sweet chocolate. You want to start dissolving the chocolate in the coffee. Mix well and set aside.